The Flying Squirrel has been a go-to Sunday brunch spot for six years, as Chattanooga locals and tourists alike enjoy mimosas, Bloody Marys and eclectic menu items. Now Flying Squirrel brunch is expanding to include Saturdays.
Few things in life are better than a weekend brunch with the girls (or guys), between sleeping in and quality time with friends and family, it's no wonder everyone loves brunch. You heard it here folks, brunch at the Flying Squirrel on Saturdays launches July 27 from 10:30 a.m. to 3 p.m. The bar will then remain open while the kitchen flips to regular dinner service at 5 p.m.
Chatttanooga Trend caught up with Flying Squirrel co-owner Max Poppel to learn more about the additional brunch availability and what Squirrel brunchers can expect.
Trend: What inspired you to expand your brunch from Sunday to the whole weekend?
Max Poppel: We felt it was the right time to expand Flying Squirrel's hours as the neighborhood has grown up around us. Our Sunday brunch is one of our best programs with a great reputation, so replicating that was a no-brainer. Lastly, but most importantly, the staff we've currently have is full of rock stars and we know they will knock this out of the park.
Trend: Is anything different about Saturday brunch from Sunday brunch?
Poppel: No! Well, one slight tweak is that Danimal will be curating our live music. He'll be the primary act, but when he's touring with his group he'll send his other musical friends. Just letting you know so we don't break hearts the few weeks he's not here.
Trend: Are you adding new items or drinks?
Poppel: We've recently launched two new brunch items. One is The Luther, a brunch burger on a Koch's Bakery glazed donut with smoked Sweetwater Valley cheddar, bacon, a fried egg and Velo Coffee mayo. The other is Ben's Breakfast, which is rotating roasted local farm vegetables over coconut rice grits with Thai curry and peanuts. We recommend you add a farm egg.
Trend: What are some challenges that come with being open at different hours?
Poppel: We've spent a lot of time thinking about how to do this, so we have a good plan in place. That said, we know this is our largest operational change since we opened, so it will come with unforeseen challenges that we'll have to be open to solving as they come at us.
The other huge consideration for us was doing this in a way that was good for our people from a mental health standpoint as most work late and now there are two days a week to wake up early.
Trend: What is your favorite brunch item?
Poppel: Spicy shrimp and grits. Add a side of pork belly if you're a fatty like me.
Trend: How have regulars responded to Sunday brunch?
Poppel: Sunday brunch has been a journey from when we started doing it when we opened over six years ago. It took the better part of a year to figure out the right hours (we used to be open until 2 a.m. on Sunday), menu mix, and then do it well enough for long enough that it started to get a reputation as a brunch spot you want to go to. Now we're fortunate to have a strong cast of regulars that we see all the time, in particular at Sunday brunch.
Trend: What food or drink is a must try for first timers?
Poppel: Our house made Bloody Mary. We use sriracha and it's just a great spicy Bloody.